Global S&T Development Trend Analysis Platform of Resources and Environment
DOI | 10.1126/science.aal1556 |
PLANT SCIENCE A chemical genetic roadmap to improved tomato flavor | |
Tieman, Denise1,2; Zhu, Guangtao1,3; Resende, Marcio F. R., Jr.4; Lin, Tao1,3; Taylor, Mark2; Zhang, Bo2; Ikeda, Hiroki2; Liu, Zhongyuan2; Fisher, Josef6; Zemach, Itay6; Monforte, Antonio; Zamir, Dani6; Granell, Antonio; Kirst, Matias7; Huang, Sanwen1,3; Klee, Harry1,2; Nguyen, Cuong2; Bies, Dawn2; Rambla, Jose Luis5; Beltran, Kristty Stephanie Ortiz5 | |
2017-01-27 | |
发表期刊 | SCIENCE
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ISSN | 0036-8075 |
EISSN | 1095-9203 |
出版年 | 2017 |
卷号 | 355期号:6323页码:391-394 |
文章类型 | Article |
语种 | 英语 |
国家 | Peoples R China; USA; Spain; Israel |
英文摘要 | Modern commercial tomato varieties are substantially less flavorful than heirloom varieties. To understand and ultimately correct this deficiency, we quantified flavor-associated chemicals in 398 modern, heirloom, and wild accessions. A subset of these accessions was evaluated in consumer panels, identifying the chemicals that made the most important contributions to flavor and consumer liking. We found that modern commercial varieties contain significantly lower amounts of many of these important flavor chemicals than older varieties. Whole-genome sequencing and a genome-wide association study permitted identification of genetic loci that affect most of the target flavor chemicals, including sugars, acids, and volatiles. Together, these results provide an understanding of the flavor deficiencies in modern commercial varieties and the information necessary for the recovery of good flavor through molecular breeding. |
领域 | 地球科学 ; 气候变化 ; 资源环境 |
收录类别 | SCI-E |
WOS记录号 | WOS:000393172800038 |
WOS关键词 | LYCOPERSICON ; PREFERENCES |
WOS类目 | Multidisciplinary Sciences |
WOS研究方向 | Science & Technology - Other Topics |
URL | 查看原文 |
引用统计 | |
文献类型 | 期刊论文 |
条目标识符 | http://119.78.100.173/C666/handle/2XK7JSWQ/195301 |
专题 | 地球科学 资源环境科学 气候变化 |
作者单位 | 1.Chinese Acad Agr Sci, Agr Genom Inst Shenzhen, 7 Pengfei Rd,Dapeng Dist, Shenzhen, Peoples R China; 2.Univ Florida, Plant Innovat Ctr, Hort Sci, POB 110690, Gainesville, FL 32611 USA; 3.Chinese Acad Agr Sci, Minist Agr, Inst Vegetables & Flowers, Key Lab Biol & Genet Improvement Hort Crops,Sino, Beijing 100081, Peoples R China; 4.RAPiD Genom, 747 SW 2nd Ave, Gainesville, FL 32601 USA; 5.Univ Politecn Valencia, Inst Biol Mol & Celular Plantas Consejo Super Inv, Valencia, Spain; 6.Hebrew Univ Jerusalem, Fac Agr, Rehovot, Israel; 7.Univ Florida, Sch Forest Resources & Conservat, Genet Inst, Gainesville, FL 32611 USA |
推荐引用方式 GB/T 7714 | Tieman, Denise,Zhu, Guangtao,Resende, Marcio F. R., Jr.,et al. PLANT SCIENCE A chemical genetic roadmap to improved tomato flavor[J]. SCIENCE,2017,355(6323):391-394. |
APA | Tieman, Denise.,Zhu, Guangtao.,Resende, Marcio F. R., Jr..,Lin, Tao.,Taylor, Mark.,...&Beltran, Kristty Stephanie Ortiz.(2017).PLANT SCIENCE A chemical genetic roadmap to improved tomato flavor.SCIENCE,355(6323),391-394. |
MLA | Tieman, Denise,et al."PLANT SCIENCE A chemical genetic roadmap to improved tomato flavor".SCIENCE 355.6323(2017):391-394. |
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